Crispy Oyster Slider Recipe

Seed and finely mince the Fresno chile. In a small bowl, combine mayonnaise, minced Fresno, sriracha, lime juice, grated garlic, and 1/4 tsp sea salt. Whisk until smooth. Taste and adjust heat/salt. Refrigerate while preparing the rest (can be made up to 24 hours ahead).

In a medium bowl toss together the green and red cabbage and sliced scallions. In a small bowl whisk the rice vinegar, sugar, kosher salt, black pepper and 1/2 tsp neutral oil (if using) until the sugar dissolves. Pour the dressing over the cabbage and toss to coat. Let sit 10–15 minutes so flavors mellow; drain any excess liquid before assembly.

Pat oysters dry with paper towels and place on a plate. Season lightly with 1/4 tsp salt and a pinch of black pepper.

Set up a breading station: bowl 1 — flour mixed with cornstarch, 3/4 tsp salt, 1/2 tsp black pepper and smoked paprika; bowl 2 — buttermilk whisked with eggs until smooth; bowl 3 — panko breadcrumbs in a shallow dish.

One at a time: dredge each oyster in the flour mixture, shake off excess, plunge into the buttermilk-egg mixture, then press into panko to fully coat. Place on a rack while you finish breading all oysters.

Pour oil into a heavy skillet or pot to a depth of about 1¼ inches (reserve about 4 cups for a 10–11" skillet). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb—the oil should sizzle and brown it in ~30 seconds.

Fry oysters in batches (do not crowd) for 1.5–2 minutes per side, until golden brown and crisp. Use a slotted spoon to transfer to a wire rack set over a sheet pan lined with paper towels to drain. Sprinkle with a little salt while hot. Keep warm in a 200°F oven if needed while finishing remaining oysters.

Squeeze a small amount of lemon over the fried oysters just before assembling for brightness.

Preheat oven to 350°F (175°C). Brush cut sides of Hawaiian slider rolls with melted butter and arrange cut-side up on a sheet pan. Toast in the oven 4–6 minutes until edges are lightly golden.

Spread about 1 tablespoon of Fresno mayo on the bottom half of each toasted roll (adjust to taste). Top with a generous pinch (about 2–3 tablespoons) of cabbage slaw.

Place two crispy oysters on top of the slaw for each slider (or adjust to fit roll size). Add an optional pickled Fresno or pickle slice on top of the oysters for acidity if using.

Finish with a light drizzle (about 1/2 tsp) more Fresno mayo over the oysters, close with the top roll, and serve immediately with lemon wedges on the side.